Chicken broth with egg

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Prepare the indicated products. Use only poultry - based on it, the broth is golden, rich, healthy and nutritious. Broiler birds are suitable for baking and frying - they have more mass than fat. Try to purchase poultry from trusted suppliers, as many sellers rub the carcasses with illegal drugs to keep them fresh longer!

2. STEP 2

   

   Peel the vegetables and rinse. Cut into large pieces: onions - into quarters, carrots - into washers. It is best to cook poultry in a slow cooker or frying pan, as it requires long-term heat treatment - at least 1.5 hours! Rinse the chicken carcass in water, place in a bowl or cauldron, add chopped vegetables and bay leaves. Try not to use peppercorns.

3. STEP 3

   

   Add salt and ground black pepper to taste. Do not add greens at all! If you add herbs before cooking, the broth will turn green, but you want it to be bright yellow and golden. Greens are added to plates when serving and nothing else. Pour water into the container. If the multicooker bowl has a capacity of 5 liters, then pour in 4 liters, as the liquid will boil. I recommend adding more water - after cooling, the broth can be frozen in containers.

4. STEP 4

   

   Boil the poultry with vegetables for 1.5 hours, be sure to remove the resulting foam with a slotted spoon, being careful not to drain the melted fat. As soon as the dish is ready, remove the boiled chicken carcass from the container and disassemble it into pieces, allowing it to cool slightly.

5. STEP 5

   

   Ladle the broth into plates. Boil the chicken egg hard in advance for 10-12 minutes, cool, peel and rinse. If the foam has not been removed and the broth is cloudy, strain it through a layer of gauze.

6. STEP 6

   

   Cut the egg in half and place in plates, garnish with fresh dill, parsley or green onions, garlic. I recommend pouring the remaining broth into containers with cleaned boiled chicken meat and freezing it if you do not plan to eat it in the near future. This preparation makes it extremely easy to prepare first courses - just defrost it in a saucepan or cauldron and cook the soup with vegetables for 10-15 minutes or prepare the second course.

Comments on the recipe

Maksichka

08.11.2023

4.9

Thanks for the interesting version of chicken broth. This kind of broth also makes this soup with dumplings delicious.

Moderator Ksenia

08.11.2023

4.9

I made chicken broth from wings and thighs. I cooked it for 1.2 liters (my multicooker bowl doesn’t fit more) on the “Stew” mode. The broth turned out wonderful: strong, quite fatty, rich. My daughter really enjoyed drinking it from a mug. I did not cook the soup based on it, but served it as is. But I’m sure that the soup with this broth will turn out excellent. I will definitely be using the chicken broth and egg recipe from now on. Thanks for the recipe!